Walnut and Pomegranate Chicken
A Persian fesenjan-inspired family braise, chicken thighs slow-cooked in a walnut and pomegranate molasses sauce until the nutty richness and sweet-sour depth are completely inseparable.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 4 chicken thighs dry and season with 0.5 tsp salt and 0.25 tsp pepper. Finely dice 0.5 large onion. Toast and finely grind 100g walnuts. Steep 0.125 tsp saffron in 1 tbsp boiling water for 5 minutes. Grate and squeeze dry 0.25 cucumber. Mix yoghurt, cucumber, 0.25 garlic clove, mint, and a pinch of salt. Cook 200g basmati rice to packet instructions.
Sear
Heat 1 tbsp oil in a medium casserole over medium-high. Sear chicken skin-side down 5–6 minutes until deep golden. Flip and cook 2 minutes. Remove and set aside.
Bloom
Add diced onion to the casserole, cook over medium heat 4–5 minutes until softened and golden. Add 0.25 tsp cinnamon and 0.125 tsp cardamom, stir 30 seconds until fragrant.
Braise
Add ground walnuts, 2 tbsp pomegranate molasses, 3/4 cup + 2 tbsp stock, 1.5 tsp brown sugar, and 0.5 tsp salt to the casserole. Stir well to combine and bring to a gentle simmer. Return chicken skin-side up, nestle into sauce, cover, and braise over low heat 35–40 minutes until cooked through and sauce is thick and deeply flavoured.
Reduce
Uncover the casserole and simmer 3–5 minutes to reduce sauce slightly if needed. While this simmers, stir saffron water and 10g butter through cooked rice, season with 0.25 tsp salt.
Plate
Spoon saffron rice onto serving plates. Top with chicken and walnut sauce. Scatter 1.5 tbsp pomegranate seeds and 5g fresh parsley over the top. Serve cucumber yoghurt alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.